Instructions

1. 1

   Cut the eggplants into cubes, salt them and let them sit briefly, then pat dry and fry in olive oil in batches until golden brown.

2. 2

   Soften the garlic, add the chopped tomatoes and reduce the sauce with oregano, salt and pepper until silky.

3. 3

   Cook the penne in plenty of salted water until al dente, drain and toss with the tomato sauce and the eggplant.

4. 4

   Divide between plates and scatter generously with grated ricotta salata and fresh basil.